Roasted Acorn Squash with Bourbon
Elevate your side dish game with this Roasted Acorn Squash with Bourbon, a stunning blend of sweet, savory, and indulgent flavors perfect for fall dinners or holiday feasts. Tender acorn squash wedges are roasted to perfection, brushed with a rich bourbon glaze featuring brown sugar, maple syrup, and warm spices like cinnamon and nutmeg. Each bite delivers a caramelized, buttery decadence that pairs beautifully with roast meats or stands alone as a comforting vegetarian delight. With minimal prep and a visually impressive presentation, this dish strikes the perfect balance between elegance and ease. Serve warm with a drizzle of extra glaze and optional garnishes like toasted nuts or fresh herbs for a crowd-pleasing centerpiece that’s big on flavor.
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Recipe Information
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons bourbon
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Carefully cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Discard the seeds or save them for roasting separately.
Slice each squash half into 1-inch thick wedges for even cooking.
Place the squash wedges on the prepared baking sheet and drizzle them with olive oil. Sprinkle with salt and ground black pepper, then toss them to coat evenly. Arrange the wedges in a single layer, skin-side down.
Roast the squash in the preheated oven for 25 minutes, flipping the wedges halfway through for even browning.
While the squash is roasting, prepare the bourbon glaze. In a small saucepan, melt the butter over medium heat. Stir in brown sugar, maple syrup, bourbon, ground cinnamon, and ground nutmeg. Cook, stirring frequently, until the mixture is smooth and slightly thickened (about 2-3 minutes). Remove the glaze from heat and set aside.
After 25 minutes of roasting, remove the squash from the oven. Brush each wedge generously with the bourbon glaze, ensuring all sides are coated.
Return the squash to the oven and roast for an additional 20-25 minutes, or until the wedges are tender and caramelized. Keep a close eye to prevent burning in the final minutes.
Remove the roasted squash from the oven and let it cool for a few minutes before serving. Drizzle any remaining glaze over the top for extra flavor.
Serve warm as a side dish or enjoy as a standalone comfort food. Garnish with fresh herbs or a sprinkle of toasted nuts if desired.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 44.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
